yeah, the cure for salmon also good for sea trout. I quite often do a brandade but with a herb salt with coley end pieces (cheap and sustainable, yeah!)
one I did for Christmas last year was with molasses. Really worked. Just painted on before an 80/20 salt brown sugar cure
My go to is 2:1 salt to sugar in the raw with fennel pollen, coriander and dill. Cure for 48hr and cold smoke.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
I use the basic salt/sugar cure but substitute shiso leaf for the dill. Much brighter flavor.
All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence